- 2 packages yeast
- 1 cup lukewarm water
- 2 teaspoons granulated sugar
- 2 cups scalded milk
- 1 cup lukewarm water
- 1 tablespoon salt
- 2 teaspoons granulated sugar
- 1/2 cup butter
- 12 cups sifted flour.
Add yeast to 1 cup lukewarm water in which 2 teaspoons sugar have been dissolved. Let stand in a warm place for 10 minutes,
Scald milk; add water, salt, sugar and butter to it; cool to lukewarm. Stir dissolved yeast and add it to the lukewarm milk mixture. Then add half of the flour and beat until smooth. Gradually add remaining flour, blending in last of it with your hand.
Knead dough for 10 minutes or until smooth and elastic. Place in a greased bowl; grease top of the dough; cover and let rise in a warm place until doubled in bulk (about 1 1/2 hours).
Punch down the dough, form in 4 balls and let rest for 15 minutes. Then shape into loaves; place in greased pans and let rise until doubled (about 1 hour). Bake at 400 F. for 35 to 40 minutes.
Why not keep some of the bread dough and make yourself a meal of Newfoundland Toutons.
